{"id":115439,"date":"2024-09-13T12:42:20","date_gmt":"2024-09-13T03:12:20","guid":{"rendered":"https:\/\/cms.fiveaa.com.au\/?p=115439"},"modified":"2024-09-13T12:42:23","modified_gmt":"2024-09-13T03:12:23","slug":"mexican-bean-omelette-with-avocado-salsa","status":"publish","type":"post","link":"https:\/\/cms.fiveaa.com.au\/show\/on-the-menu\/mexican-bean-omelette-with-avocado-salsa\/","title":{"rendered":"Mexican bean omelette with avocado salsa"},"content":{"rendered":"\n

Ingredients: (Serves 4)<\/strong>
1 Tablespoon olive oil, plus 1 tablespoon extra
1 Brown onion, finely chopped
4 Garlic cloves, thinly sliced
1 Bunch coriander, stems finely chopped and leaves picked
1 Tablespoon cumin seeds
1 Tablespoon smoked paprika
700mL Jar tomato passata
400g Tin black beans, drained and rinsed
2 Avocadoes, diced
2 Spring onions, thinly sliced
2 Tablespoons jalapenos, finely chopped
Juice of 1 lime
4 Large eggs, lightly beaten
60g Feta, crumbled<\/p>\n\n\n\n

Method:<\/strong><\/p>\n\n\n\n

    \n
  1. Heat one tablespoon oil in a large frying pan over medium heat. Add onion and cook for 3-4 minutes or until soft and translucent. Add garlic and coriander stems and cook for one minute or until fragrant. Stir through cumin seeds and paprika. Add passata and simmer for 8-10 minutes or until slightly thickened. Stir in black beans until warmed through.<\/li>\n\n\n\n
  2. Meanwhile, make the avocado salsa. Combine avocado, spring onion, jalapenos, lime juice and coriander leaves in a small bowl. Toss to coat.<\/li>\n\n\n\n
  3. Heat remaining one tablespoon oil in a small frying pan. Add a quarter of the eggs and swirl to coat the pan. Cook until egg have just set, turn over then remove to a serving plate. Repeat three times with remaining egg mixture. You should have four omelettes in total.<\/li>\n\n\n\n
  4. Top omelettes with Mexican beans, avocado salsa and feta.<\/li>\n<\/ol>\n\n\n\n
    \"\"<\/figure>\n\n\n
    \n
    \"\"<\/figure>\n<\/div>\n\n\n
    \"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

    Ingredients: (Serves 4)1 Tablespoon olive oil, plus 1 tablespoon extra1 Brown onion, finely chopped4 Garlic cloves, thinly sliced1 Bunch coriander, stems finely chopped and leaves picked1 Tablespoon cumin seeds1 Tablespoon smoked paprika700mL Jar tomato passata400g Tin black beans, drained and rinsed2 Avocadoes, diced2 Spring onions, thinly sliced2 Tablespoons jalapenos, finely choppedJuice of 1 lime4 Large […]<\/p>\n","protected":false},"author":19,"featured_media":106689,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[5682],"tags":[],"geo_market":[],"class_list":["post-115439","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-on-the-menu"],"acf":[],"yoast_head":"\nMexican bean omelette with avocado salsa - 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